Panlasang Pinoy Special Pancit Canton
Panlasang Pinoy Special Pancit Canton is a loaded Filipino stir fried noodle dish with pork belly, pork liver, kikiam, shrimp, Chinese sausage, and quail eggs tossed in savory homemade stock.
Servings: 6 people
Calories: 753kcal
Cost: $$
Equipment
- 1 Large wok or wide pan For stir frying
- 1 Large pot For boiling pork and making stock
- 1 Fine mesh strainer For straining the stock
- 1 Mixing bowls For soaking liver and prep
Ingredients
- 21 oz pancit canton noodles flour stick noodles
- 1/2 lb pork belly
- 1/4 lb pork liver sliced thin
- 1 cup milk for soaking liver
- 4 pieces kikiam sliced diagonally
- 2 pieces Chinese sausage sliced diagonally
- 1/2 lb shrimp peeled, heads and shells reserved
- 12 pieces quail eggs boiled and peeled
- 2 cups cabbage chopped
- 1 cup long green beans cut into 2 inch pieces
- 1 medium carrot julienned
- 1 medium red bell pepper sliced into strips
Instructions
- Place the sliced pork liver in a bowl and pour enough milk to cover it completely. Let it soak for at least one hour to draw out the blood and remove any gamey flavor. Drain the milk and rinse the liver under cold water. Pat dry with paper towels and set aside.1/4 lb pork liver, 1 cup milk
- Pour water into a pot and bring it to a rolling boil. Add the pork belly and a teaspoon of salt, then cover the pot. Boil until the pork is fork tender, about 45 minutes to an hour. Remove the pork and slice it into thin strips. Keep the stock in the pot.1/2 lb pork belly, 4 cups water
- Peel the shrimp and remove the heads, keeping the shells and heads separate. Add the shells and heads to the pork stock and simmer for two to three minutes. Strain the stock through a fine sieve to remove all the solid bits. Stir in the cornstarch while the stock is still warm so it dissolves completely.1/2 lb shrimp, 2 tablespoons cornstarch
- Heat cooking oil in a large wok or wide pan over medium high heat. Sauté the garlic until fragrant, then add the onion and cook until soft. Add the sliced pork belly, kikiam, and Chinese sausage. Sauté for two minutes. Add the pork liver and cook for about one and a half minutes until no longer pink.6 cloves garlic, 1 medium onion, 1/2 lb pork belly, 4 pieces kikiam, 2 pieces Chinese sausage, 1/4 lb pork liver, 3 tablespoons cooking oil
- Pour in the oyster sauce and stir to coat all the proteins evenly. Add the cabbage, long green beans, carrots, and bell pepper. Toss quickly. Add the peeled shrimp, soy sauce, and sesame oil. Give everything a good mix. Pour in the prepared stock and let the mixture come to a boil.3 tablespoons oyster sauce, 2 cups cabbage, 1 cup long green beans, 1 medium carrot, 1 medium red bell pepper, 1/2 lb shrimp, 2 tablespoons soy sauce, 1 teaspoon sesame oil
- Add the Knorr Shrimp cube and stir until it dissolves completely. Cook for about three minutes until the shrimp turns pink and curls up. Add the pre boiled pancit canton noodles to the pan. Toss everything together until the noodles absorb most of the sauce. Season with salt and pepper to taste. Transfer to a large serving platter and top with the boiled quail eggs.1 piece Knorr Shrimp cube, 21 oz pancit canton noodles, 12 pieces quail eggs, salt and pepper
Notes
Scaling up – Double all ingredients for 12 servings. Use two woks or cook in batches to avoid overcrowding.
Noodle brands – Excellent brand or Hobe pancit canton work best. Avoid instant noodle packs as they are too thin.
Make ahead – Boil pork and make stock a day before. Prep and slice all proteins and vegetables. Store separately in the refrigerator.
Wok heat – Preheat the wok until a drop of water sizzles immediately. Hot wok prevents sticking and gives better flavor.
Serving – Serve immediately while hot. Have calamansi wedges ready on the side for squeezing.
Nutrition
Calories: 753kcal | Carbohydrates: 85g | Protein: 26g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 837mg | Potassium: 640mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6704IU | Vitamin C: 44mg | Calcium: 130mg | Iron: 7mg